Chicken Saltimbocca

Ingredients

  • 4 (6-ounce) boneless, skinless chicken breasts
  • ½ t Salt
  • Coarsely ground black pepper
  • 8 large fresh sage leaves, chopped
  • 4 slice prosciutto, paper-thin
  • ½ c grated Pecorino Romano cheese
  • 2/3 c all-purpose flour
  • + 5 more ingredients
    • 2 eggs
    • ¼ c extra-virgin olive oil
    • Fresh thyme sprigs
    • 1 clove garlic, crushed
    • 2 lemons, cut into halves

Preheat oven to 375F. Pound chicken breasts to 1/4-inch thickness with a meat mallet. Sprinkle each piece with salt and pepper. Top each with sage and cover with prosciutto. Press prosciutto so it will stick it to the chicken. Whisk cheese and flour together in a small mixing bowl and set a...

View full recipe at Relish

Comments

Variations on Chicken Saltimbocca

  • Chicken Saltimbocca
    • 1/3 cup dry white wine (like Pinot Grigio)
    • 2 Tbs. unsalted butter
    • 3 Tbs. extra-virgin olive oil
    • +4 other ingredients
  • Chicken Saltimbocca
    • 1/2 cup dry white wine
    • 16 large fresh sage leaves
    • 1/2 teaspoon chopped fresh sage
    • 1/2 cup fat-free, less-sodium chicken broth
    • +4 other ingredients
  • Chicken Saltimbocca
    • 4 skinless, boneless chicken breast halves
    • 1 tablespoon olive oil
    • 2 teaspoons butter
    • 1/4 teaspoons black pepper
    • 1/4 teaspoon salt
    • Cooking spray
    • +4 other ingredients
  • Chicken Saltimbocca
    • 4 fresh sage leaves, finely chopped
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 4 very thin slices prosciutto
    • +6 other ingredients
  • Chicken Saltimbocca
    • 8 large sage leaves
    • Salt and freshly ground pepper
    • 1/4 cup plus 2 tablespoons dry white wine
    • 1 cup chicken stock or low-sodium broth
    • +4 other ingredients


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